Pear and chocolate tart

I served this pie with a cup of Kusmi tea (euphoria)on an afternoon after a long walk in the countryside under a beautiful autumn weather. 

Making the pie

Tarte sucrée ( sweet pie dough)

  • 250 grams ice sugar
  • 250 grams flour
  • 250 grams butter
  • 2 eggs
  • 30 grams water
  1. Sift the flour
  2. Mix the 2 eggs, the butter, the water, the sugar and in the end the flour.

Ganache chocolat ( chocolate ganache)

  • 250 grams heavy cream
  • 250 grams chocolate 70 %
  • 70 grams butter
  • 2 eggs
  1. Break the chocolate into small pieces
  2. Boil cream until it simmers and pour over the chocolate. Mix with a soft spatula
  3. Let it cool down
    1. Add the eggs ( you might want to wait  until the chocolate is cold so that the eggs don´t boil)

Poires pochées  au caramel salé (Poached Pears with salted caramel)

  • 4 pears
  • 3 big spoons of sugar
  • 50 ml water
  • 3 dl cream
  • a pinch of sea salt

1.In a Tefal saucepan make the caramel ( a little tip is to not stir the water and sugar until it get nicely brown)

  1. Add heavy cream ( 3 dl ) and the pears. Poached them for 10 minutes

Montage (Assembling the pie)

  1. precook the dought about 8 minutes at 160 degres
  2. Pour the chocolate and lay the half pears
  3. Cook at 10 minutes

 

 

 

 

 

 

 

 

 

 

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